Clik here to view.
Further French forays, a food faux pas or five, and fresh fritters …
… following a fraught fortnight. Maggie and I have just been through two weeks of anxiety and stress involving a health scare. Thankfully, an investigative procedure has found no evidence of anything...
View ArticleClik here to view.
In digest: week ending 7 February 2015
It was a rare week in our kitchen – all the main-meal dishes of food we prepared were tried and true favourites. No recipe discoveries. No experiments. No radical departures. Just a series of...
View ArticleClik here to view.
As cool as a cucumber soup
Our Greek neighbours, Nik and Sula, have been sharing some of the seasonal produce from their vegetable garden with us. Nik, now in his 70s, is very accomplished at working his soil to produce...
View ArticleClik here to view.
A lamb-friendly warm potato salad
A creamy, slightly-chilled potato salad goes well with most meats that have been barbecued. Maggie and I make one several times during the warmer months; the latest one was one of our best ever, thanks...
View ArticleClik here to view.
Valentine’s Day mass….
… of meat. No Al Capone, no bone. No South Side, no North Side. Just a lovely piece of topside. No ugly pools of blood on the floor; a pleasing little puddle on the plate. About 80 years after the...
View ArticleClik here to view.
Peaches hit the high notes
In Melbourne, as in many other parts of the world, the summer months bring an abundance of fruits which can be enjoyed as the basis of a light and refreshing dessert. Think strawberries, raspberries,...
View ArticleClik here to view.
So, not every aubergine goes into ratatouille
The latest recipe I have used from Mastering the art of French cooking (Mastering) is ‘Aubergines farcies duxelles’ (Eggplants stuffed with mushrooms). The eggplant I used was originally destined to be...
View ArticleClik here to view.
O Cisco! Gazpacho!
I have never been anywhere close to the Texas-Mexico border-lands frequented by the fictional Cisco Kid and his side-kick Pancho, but I would be surprised if you couldn’t find a taberna with gazpacho –...
View ArticleClik here to view.
Fruitless Waldorf is a beet-up of a story
I am sure that most readers are familiar with Waldorf salad and that many of you have made one on numerous occasions. As is also well known, this salad takes its name from New York’s Waldorf Hotel,...
View ArticleClik here to view.
In digest: fortnight ending 6 March 2016
Culinary innovation has been in short supply in our kitchen during the last couple of weeks. However, there have been mitigating circumstances for our apparent indolence. We had a housepainter in for...
View Article